Vegetable pancakes with cheese and chives sauce

Name: Vegetable pancakes with cheese and chives sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Eggs; 1/2 l Milk; 200 g dark wheat flour (type 1050); 7-10 Tbsp Salt; 500 g Carrots; 2 Spring onions; 125 g Whipped cream; 125 g Vegetable stock; 1 TABLESPOON sauce thickener; 50 g Gouda cheese; 1 collar Chives; 7-10 Tbsp Pepper; 2 TEASPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Eggs
1/2 l Milk
200 g dark wheat flour (type 1050)
7-10 Tbsp Salt
500 g Carrots
2 Spring onions
125 g Whipped cream
125 g Vegetable stock
1 TABLESPOON sauce thickener
50 g Gouda cheese
1 collar Chives
7-10 Tbsp Pepper
2 TEASPOONS Oil
7-10 Tbsp Parsley

Directions

1
eggs and milk. Stir in flour. Season with salt and let it swell a little
2
Peel, wash and cut the carrots into very fine strips. Blanch in boiling salted water for 2-3 minutes, drain well. Clean and wash spring onions, cut into fine rings
3
For the sauce, bring cream and stock to the boil, thicken with sauce thickener. Grate cheese and melt in it. Wash the chives and cut into small rolls. Stir into the sauce and season with salt and pepper
4
Brush the pan with a little oil. First add 1/4 of the dough. Lightly fry and sprinkle with 1/4 of the prepared vegetables. Bake until golden brown while turning. Fry the rest of the dough with the remaining vegetables until you have 3 more pancakes. Arrange with the sauce and serve garnished with parsley